Fancy something spicy for dinner? We’ve got you covered. This recipe for tandoori chicken offers a twist on the popular Indian dish, swapping the yoghurt marinade for a Kefir-based one and served with a side of gut-friendly kimchi. By using fermented Dairy as a brine, it helps to retain moisture, making it more tender.
Traditionally tandoori chicken is roasted in a clay oven, while this recipe relies on a grill.
Heads up! Good things take time, and you’ll need to prepare the chicken to marinade overnight before cooking.
This recipe was created in collaboration with Eaten Alive, who aim to drive fermented foods past the realm of hardcore foodies and onto the plates of everyone who wants food that both tastes and feels good.
Serve with rice, salad, Sriracha dressing and heaps of Eaten Alive Classic Spicy Kimchi.
Note: due to its mild quality and vivid red colour, Kashmiri chili powder is ideal for this recipe as it will help to impart that classic Tandoori colour. If Kashmiri chili powder is unavailable it can be substituted with any other mild red chili powder. However, do be careful with the heat and best to taste the brine mix for spice BEFORE the chicken is added.